Baked Oatmeal with Spiced Pear, Cranberries and Raisins

My mom was an expert at waking us with the alluring smell of sweet spices coming from the kitchen. She used to make warm, baked oatmeal that we would devour on those “cold,” by Puerto Rican standards, mornings, when there was a chill in the air. The island’s coolest days don’t compare to the months of more extreme cold in other states, but there are nights crisp enough to sleep with a blanket.
Thinking about my mom’s winter breakfasts, I have prepared this baked oatmeal, perfect before school or even as a snack. For more variety, I chose to use seasonal fresh fruits, such as pears, cranberries or apples.MORE +LESS -

Ingredients

1

tablespoon coconut oil

2

cups old-fashioned oats

1/2

cup toasted almonds

1/2

teaspoon baking powder

1 1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground cloves

1/4

teaspoon nutmeg

1

cup Bosch pear (approx. 1 pear)

1/4

cup raisins

1/2

cup fresh cranberries, halved

1

egg

2

cups low-fat milk

1/3

agave nectar

1

teaspoon vanilla extract

1

tablespoon brown sugar

Directions

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1

Preheat the oven to 375 °F. Grease a square cake pan with the coconut oil, being sure to coat the bottom and all sides of the pan. Set aside.

2

In a large bowl, add the oatmeal, almonds and baking powder.

3

Sprinkle cinnamon, ground ginger, ground cloves and nutmeg over the pairs, raisins and cranberries and mix with the oatmeal. Pour the mix into the already greased baking pan and spread out.

4

In another bowl, beat the egg and add the milk, agave nectar and vanilla. Slowly pour over the oatmeal.

5

Sprinkle brown sugar over the surface and bake for 35 minutes or until the top of the oatmeal bake is golden brown (you’ll know it’s ready by the smell of spices coming from the kitchen).

6

Let cool before serving.

Expert Tips

To grease the pan, you may use coconut oil spray in place of the coconut oil.

You might also try adding apple to the bake or replacing the pear with apple.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

My mom was an expert at waking us with the alluring smell of sweet spices coming from the kitchen. She used to make warm, baked oatmeal that we would devour on those “cold,” by Puerto Rican standards, mornings, when there was a chill in the air. The island’s coolest days don’t compare to the months of more extreme cold in other states, but there are nights crisp enough to sleep with a blanket.
Thinking about my mom’s winter breakfasts, I have prepared this baked oatmeal, perfect before school or even as a snack. For more variety, I chose to use seasonal fresh fruits, such as pears, cranberries or apples.